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拔丝红薯???百分百成功的独家窍门

2012-04-14  容得草堂

拔丝红薯   百分百成功的独家窍门

(2012-02-09 08:05:19)

还有六天就上班了,可我还有一堆的事情没忙完,虱子多了不咬人啊,麻木了~~~~拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门,过几天的2月14是一个节,也是多年前我和田先森初次见面的日子,但我们今年都没什么心情过这个节,是啊,时光如流水,我们的心态都老了吧,那个节日是年轻人过的??!!拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

前段时间做的拔丝地瓜,中间遇到了那谁他妈~~~拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门,度着劲儿又重做了一遍,终于看见成功,总结了经验,以后再做估计就省事多了

 

 拔丝红薯 (百分百成功的独家窍门以及失败的总结)

 

原料:红薯2块、白糖70克、醋1勺、油500ml(实耗不多)

做法

1、红薯洗去泥沙后刮皮,然后切成滚刀块(边切边转动红薯就是滚刀块了,很简单)

2、锅里油烧热,下锅炸红薯,中火慢慢炸,务必将红薯炸得外脆里嫩才行,等到红薯成熟,外边一层脆壳即可捞出沥油,取一盘子,刷一层熟油

3、不粘锅里放1勺油,油热后放入白糖,小火慢慢熬糖,等糖全部融化并冒小泡泡时,加入半小勺醋,慢慢熬糖,直到糖的颜色变黄,再由黄转红,这时立刻关火,将炸好的红薯放入,颠几下让红薯均匀沾上糖浆

4、吃的时候趁热上桌,并随带一小碗凉的饮用水

 

私家小窍门:
1、炸红薯的时候要外脆里嫩,红薯要全部成熟,如果觉得一遍炸不好,那就复炸一次

2、用不粘锅熬糖,更容易操作一些

3、对于新手来说,用油熬糖更容易成功,油无需太多,因为油熬糖可以看颜色行事,糖变成金红色即熬好了,水熬就复杂多了,火候更难掌握

4、一定加少许的醋,我不知道为什么,我家太后就是这么告诉我的,大厨师的独家秘笈拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门,也许是因为醋发挥快吧,成品没有酸味

5、盘子上一定要抹油,因为即使抹油了,也是不可避免有粘盘子的事情,但是粘得不厉害

6、趁热吃哈,地球人都知道的~~~记得蘸点凉水,别为了吃个拔丝,把镶的牙拽下来拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

 

直播图来了,初九那天自己一人在家无聊的产物,第一次失败了,打电话给太后,太后说加点醋用油熬,熬到糖红色再放地瓜,有大厨指导果然成功了拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

 

其实成品图是最后最后拍的,有了经验下次再做一定会更好吧拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门


 

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门


 凉了没办法,选择了那啥,就注定不能吃一口热乎乎的~~~拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门



拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

 

我容易么,你想象下我怎么拍下这几张拔丝滴,一个人啊,连个拿筷子的都没有,伤不起啊~~~~拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门



拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

失败不可怕,因为没找对方法,第一次做的时候,用水熬糖浆的方法也是可以的,我失败是因为没有窍门


拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门


 

这一步糖没熬好,所以导致最后失败了,太后支招:找个筷子,最后锅里的糖能拉出丝来,再关火放地瓜,水的温度比油低多了,所以熬的时间更长,颜色变化不明显,不适合新手拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门(我就是时间没熬到,提前就关火了)

 


拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

刚出锅挺好的,也能小小拉丝~~


拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 

可是十分钟后,凉了,你再看看,我失败了拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门~~~~~这货不是拔丝,是挂霜啊,得,无师自通学会了另一门技术,恭喜我啊拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门,味道也是不错的,有山楂的同学可以试一下,雪球自己做啊拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 


拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门


 

一点小感慨:菜失败了是可以重做的,因为原料就摆在那里,随手可得,但是人生经不起太多失败,即使能重新来过,付出的勇气和代价也太大了,绝对伤不起,还有,有些事这辈子只能经历一次,后悔的滋味不好受,即使表面看起来很风光的,其实也是诸多遗憾,世界上没有童话~~~~拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门

 


拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门  

 

 

另附36道怀旧小食,都是记忆中的美好(点小图看做法

 

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冰糖葫芦 <wbr> <wbr>那些记忆深处的美食 冰糖葫芦 <wbr> <wbr>那些记忆深处的美食 拔丝红薯 <wbr> <wbr> <wbr>百分百成功的独家窍门


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